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| These are the type of tomato products you will want to use as your base. Important Note: Just "pretend" you see (2) diced tomato cans in the photo. That is what I use when I make this recipe. (2) paste, (2) diced tomato and (2) large tomato sauce cans. I need to update this photo... |
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| You will want to have about this much garlic and olive oil to start with. These two very special ingrediants are the foundation of your sauce. So much flavor here! Very Cery important! :-) |
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| This is what the Italian Roux I was talking about in the recipe is supposed to look like :-) This is an important part of the sauce! |
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| Here is the final product after all your hard labor, oh but I'm getting ahead of myself. There is so much more to show you... |
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| Sometime your garlic will come with a little green sprout, this is not a bonus, this green sprout can make your sauce bitter. You will need to cut the clove of garlic in half and remove the sprout as shown above before you finely chop the garlic. This is an important grandma tip! |
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| This is what your Braciole meat should look like. This is just the right size :-) |
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| This is the fun part, this is where you get to pound the meat! I like to use a nice solid metal pounder. |
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...at this point I sprinkle on some meat tenderizer ;-) ssh, don't tell anyone...
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| This is what your braciole should look like after you have sprinkled on your filling as per the recipe, hmm... this is starting to look yummy!!! |
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| Here I am tying up the Braciole. This is the Italian dental floss I was telling you about. You'll want to tie up the Braciole in about 3 to 4 different places to hold it all together. |
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| Here are the Bracoiles all tied up and ready to go! |
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| I usually brown about 3 at a time. Be sure to add some nice ground pepper while browning. |
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| Ok, look closely, I am using 2 wooden spoons while browning, this helps me roll 'em around to make sure all is seared well. You will want to tip them up on their end to sear the ends also. |
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| This is what the Bracoile should look like just before you gently throw them in the sauce. Remember, if you are making meatballs, you do the Braciole first, it has to cook a lot longer than the meatballs. |
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